Rosemary Maple Spiced Nuts

Ingredients

• 1 cup Raw almonds
• 1 cup Pecans
• 1 cup Walnuts
• 3 tbsp Pure maple syrup
• 1 tbsp Extra-virgin olive oil
• 2 tbsp Fresh rosemary, finely chopped
• 1 tsp Smoked paprika
• ¼ tsp Cayenne pepper
• 1 tsp Kosher salt
• 1 Eggs (large), white only, beaten to a froth

Method

1. Heat the oven to 325°F. Low and slow — nuts scorch on the inside long before they look dark.
2. Whisk the egg white to a loose froth and toss the nuts in it. This is what makes the coating cling and dry into a crackly shell instead of sliding off.
3. Add the maple, oil, rosemary, paprika, cayenne and salt and toss until every nut is coated.
4. Spread on a parchment-lined pan and bake 22-25 minutes, stirring twice.
5. Cool completely on the pan without touching them. They are soft out of the oven and crisp up as they cool — this is where people go wrong and decide the recipe failed.

Notes

✨ The restaurant touch

Fresh rosemary, chopped fine, added before baking so it toasts into the coating.

🧒 For the kids

Leave the cayenne out and add a pinch of cinnamon for a sweeter version.

🥡 Leftovers

Two weeks in a sealed jar at room temperature. Do not refrigerate — they go soft.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.